I find that a tablespoon of lemon juice works very well for giving a firmer crumb in bread that is about 1/3 wholemeal.  The effect was less apparent when I went up to 1/2 wholemeal.  I used to use it all the time when I made loaves in the bread machine.  I think the lemon juice provides enough vitamin C and acidity to encouage the yeast activity.

This is a terrific reference...I always wondered how much vital wheat gluten I need to add to my favorite raisin-walnut bread...thanks for sharing this information..

Belle

This is a terrific reference...I always wondered how much vital wheat gluten I need to add to my favorite raisin-walnut bread...thanks for sharing this information..

Belle

Thanks for posting the reference,  I do bake a few different types of breads in my bakery. www.threesonsbakery.com  I have often wondered about the different dough enhancers.  I use vital wheat gluten, and recently have started using lecithin, which really does make a difference in the texture.  There are so many different ideas out there....so much more experimenting to do.  Oh, the joys of baking.

Thanks again, Susan